Archives for the month of: September, 2014

My family and I went to Carter Mountain to pick some fresh apples and once we got home we made some caramel apple bars! They were absolutely delicious and gooey. Whether you pick your own apples or not, enjoy!!

Ingredients

  • 2 cups  old-fashioned or quick-cooking oats
  • 1-1/4 cups  flour, divided
  • 1 tsp.  baking soda
  • 1 tsp.  ground cinnamon
  • 1/8 tsp.  ground nutmeg
  • 1 cup  butter, softened
  • 3/4 cup  packed brown sugar
  • 1 pkg.  (11 oz.) KRAFT Caramels
  • 2 Tbsp.  milk
  • 2 large  apples, chopped (about 2 cups)

Directions

Heat oven to 350ºF. Line 13×9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Mix oats, 1 cup flour, baking soda and spices until blended.

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Beat butter and sugar in large bowl with mixer until light and fluffy. Gradually beat in flour mixture until blended. Reserve 1 cup oat mixture; press remaining onto bottom of prepared pan. Bake 15 min.

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Meanwhilemicrowave caramels and milk in microwaveable bowl on HIGH 2 min. or until caramels are completely melted and mixture is well blended, stirring every 30 sec. Stir in remaining flour.

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Sprinkle apples over crust; drizzle with caramel sauce. Crumble remaining oat mixture over caramel sauce.

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Bake 20 to 25 min. or until golden brown. Cool completely. Use foil handles to lift dessert from pan before cutting into bars.

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This cake was DELICIOUS! I was looking for a recipe with fresh raspberries and this cake incorporates them amazingly! Enjoy!!

Ingredients

Filing:

  • 2 cups fresh raspberries
  • 1/4 cup water
  • 1/4 cup sugar
  • 2 tablespoons corn starch

Cake:

  • 1 1/2 cups flour
  • 3/4 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 4 tablespoons butter, cut into small pieces
  • 1 egg
  • 1/2 cup buttermilk (or 1/2 cup milk + a splash of vinegar)
  • 1 teaspoon vanilla

Topping:

  • 1/4 cup flour
  • 1/4 cup sugar
  • 2 tablespoons butter, cut into small pieces

Directions

Preheat the oven to 350 and prepare a 9 x 9 baking dish by buttering or spraying with cooking spray. To make the filling, whisk together the water, sugar, and corn starch in a medium saucepan. Mix in the raspberries and heat over medium heat until the mixture reaches a simmer. Let simmer 4-6 minutes, or until thickened. Set aside.

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To make the cake, in a large bowl or the bowl of a stand mixer, whisk together the flour, sugar, baking powder, and baking soda. Cut in the butter until the mixture resembles coarse crumbs. Whisk together the egg, buttermilk, and vanilla, and add to the dry ingredients. Mix until just combined.

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Spread about half of the mixture in the prepared pan.

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Pour the raspberry filling over the batter, then drop remaining batter by spoonfuls over the raspberry filling.

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To make the crumb topping, mix together the flour and sugar, then cut in the butter until the mixture resembles coarse crumbs.

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Sprinkle the topping over the batter.

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Bake 40-45 minutes or until light golden brown and cooked through.

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These brownies are SO easy to make and have SO much peanut butter! If you do not want so much peanut butter, just put less, but regardless these are delicious 🙂

Ingredients

  • 3/4 cup (185 grams) creamy peanut butter (do not use natural, runny peanut butter or powdered “peanut butter”)
  • 6 oz. low fat or fat free vanilla greek yogurt
  • 1/4 cup (60 ml) skim milk (or almond milk)
  • 1 large egg (or 2 egg whites)
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup (200 grams) granulated sugar
  • 1/2 cup (42 grams) unsweetened cocoa powder
  • 1/2 cup (40 grams) old-fashioned rolled oats

Directions

Preheat oven to 350F. Spray a 8×8 inch pan with non-stick cooking spray. Set aside.

Place all of the ingredients except for the peanut butter into a blender or food processor. For easier blending, place the liquid ingredients into the blender first. Blend until mix is smooth and oats are ground up. You will have to stop the blender and scrape down the sides a few times.

Pour batter into prepared baking dish. Batter will be thin.

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Microwave peanut butter for about 30 seconds.

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Drop melted peanut butter by spoonfuls onto the batter, swirling gently with a knife to create a marbled effect. (Try not to overmix!)

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Bake for 20-25 minutes or until brownies begin to pull away from the sides of the pan.

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Brownies will be extra fudgy, so be sure to wait until completely cooled. You can also put them in the refrigerator for 2 hours, which allowed them to be cut very easily. Cut into squares and enjoy!  Brownies stay fresh at room temperature for 2 days, and then can be stored in the refrigerator for up to 5 days after that. Brownies freeze well up to 2-3 months.

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